Cavity wide, wavy, acute, deep, brown or green; Stem short to very short.
Core round, flattened or wide, regular, open; Axis very short; Seeds numerous, short, plump; Flesh light, yellowish white, breaking, tender, juicy; Flavor sub-acid, aromatic, peculiar, not agreeable to some palates; Quality only good; Use, kitchen, market, drying; Season, October to December.
Herefordshire Pearmain.
Fig. 219.—HEREFORDSHIRE PEARMAIN.
This is supposed to be an old English variety which has reached certain portions of the Western States from the East, though now rarely seen there, as its place has been taken by other Pearmains of American origin and more vigor, such as the Long Island Pearmain, described on another page. Tree slender and slow grower, medium size, very productive.
Fruit small to medium, roundish, slightly conic, truncated sharply; Surface smooth, deep red, splashes dark or maroon on rich yellow, which only shows where the fruit has been shaded by a leaf; Dots numerous, small, yellow.
Basin wide, regular, abrupt; Eye medium, open, reflexed.
Cavity medium, regular or wavy, green; Stem mostly short, stout, sometimes quite thick.
Core wide, turbinate, closed, regular, clasping the eye; Seeds numerous, small, pointed, dark, some imperfect; Flesh deep yellow, firm, breaking, very fine-grained, juicy; Flavor rich, sub-acid, aromatic, vinous, spicy, very agreeable; Quality best; Use, dessert; Season, December to February.